Quick Mexican Corn Risotto
Jessica
ingredients
- 1 Tbsp. butter
- 2 garlic cloves
- 1/4 tsp ground cumin
- 1 cup medium-grain white rice
- 2 14 1/2-oz cans chicken broth
- 1 10oz package frozen sweet corn
- 1/4 cup whipping cream or half and half
- 1 cup packed grated Monterey Jack Cheese with peppers
- Chopped fresh cilantro
directions
- 1
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin, and saute 1 minute. Mix in rice. Add broth and frozen corn and bring to a boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
- 2
Add cream and cheese and stir until mixture is heated through and season to taste with salt and pepper. Sprinkle with chopped cilantro.
Source: Jessica
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